Solid oral sensorial products including stain inhibitor

ABSTRACT

A solid oral sensorial product includes at least one botanical material and at least one phosphate containing stain inhibitor. The botanical material is selected from the group consisting of tobacco, tea, coffee, cocoa, and combinations thereof.

SUMMARY

Provided is a solid oral sensorial product comprising at least onephosphate containing stain inhibitor in an amount of about 0.001% toabout 10.0% by weight based on the weight of the oral sensorial product;and at least one botanical material selected from the group consistingof tobacco, tea, coffee and combinations thereof. The phosphatecontaining stain inhibitor is selected from the group consisting ofsodium hexametaphosphate, calcium hexametaphosphate, tripolyphosphate,and combinations thereof. The solid oral sensorial product containsabout 25 mg to about 75 mg of the phosphate containing stain inhibitor,more preferably the oral sensorial product contains about 40 mg to about60 mg of the phosphate containing stain inhibitor. The solid oralsensorial product weighs about 0.5 g to about 5.5 g. The solid oralsensorial product contains about 0.5 g to about 5.0 g of botanicalmaterial. Preferably, the phosphate containing stain inhibitor is sodiumhexametaphosphate and the botanical material is tobacco.

The solid oral sensorial product is selected from the group consistingof oral pouch products, oral chews, tablets, moist smokeless tobacco,tobacco leaf products including loose leaf tobacco, plug tobacco, twisttobacco and tobacco bits, and combinations thereof. The oral pouchproduct comprises a filling material including the at least onephosphate containing stain inhibitor and the at least one botanicalmaterial; and a pouch wrapper for containing the filling material. Theoral chew further comprises at least one polymer. The tablet comprisesbotanical powders.

Also provided is a method of making a solid oral sensorial productcomprising: mixing at least one solid botanical material and at leastone phosphate containing stain inhibitor to form a mixture; and forminga solid oral sensorial product from the mixture. The method alsoincludes adding at least one additive to the mixture. The forming cancomprise placing the mixture in a pouch wrapper to form an oral pouchproduct and molding the mixture to form a chew. Preferably, thephosphate containing stain inhibitor is added to the mixture in anamount of about 0.001% to about 10.0% by weight based on the weight ofthe oral sensorial product. Preferably, the phosphate containing staininhibitor is added to the mixture as a powder. Alternatively, thephosphate containing stain inhibitor is added to the mixture as asolution. In an embodiment, the phosphate containing stain inhibitor canbe added to the exterior of the product as a coating.

In an embodiment, the solid oral sensorial product can be a two-pieceproduct including a first piece containing the phosphate containingstain inhibitor and a second piece containing the solid botanicalmaterial.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a perspective view of an oral pouch product including at leastone phosphate containing stain inhibitor.

FIG. 2 is a longitudinal cross-sectional view of a first embodiment ofan oral pouch product including at least one phosphate containing staininhibitor.

FIG. 3 is a longitudinal cross-sectional view of a second embodiment ofan oral pouch product including at least one phosphate containing staininhibitor.

FIG. 4 is a longitudinal cross-sectional view of a third embodiment ofan oral pouch product including at least one phosphate containing staininhibitor.

FIG. 5 is a longitudinal cross-sectional view of a fourth embodiment ofan oral pouch product including at least one phosphate containing staininhibitor.

FIG. 6 is a schematic illustration of a machine for forming the oralpouch product of FIG. 2.

FIG. 7 is an illustration of an oral chew including at least onephosphate containing stain inhibitor.

FIG. 8 is an illustration of an oral tablet including at least onephosphate containing stain inhibitor.

FIG. 9 is a photograph of a cow's tooth exposed to an oral pouch productincluding tea and at least one phosphate containing stain inhibitor anda cow's tooth exposed to an oral pouch product including tea andexcluding a stain inhibitor.

FIG. 10 is a photograph of a cow's tooth before exposure to tobacco, acow's tooth exposed to an oral pouch product including tobacco and atleast one phosphate containing stain inhibitor and a cow's toothincluding tobacco and excluding a stain inhibitor.

FIG. 11 is an photograph of tooth powder (hydroxyapatite) washed indibasic sodium phosphate and soaked to Burley tobacco extract, toothpowder mixed with Burley tobacco extract and tooth powder washed insodium hexametaphosphate and soaked in Burley tobacco extract.

FIG. 12 is a photograph of a vial containing mixture of tea, toothpowder and sodium hexametaphosphate and a vial containing a mixture oftea and tooth powder.

FIG. 13 is a photograph of tooth powder exposed to tobacco alone and/ortobacco in combination with various amounts of sodium hexametaphosphate.

DETAILED DESCRIPTION

Oral sensorial products can include tobacco, tea, coffee and the like,which can stain teeth. For example, tobacco contains polyphenols andmetal ion complexes, which can discolor teeth. The oral sensorialproducts described herein include at least one phosphate containingstain inhibitor that provides phosphate that can bind polyphenols andmetals to prevent staining of teeth and also chelate calcium so as toinhibit and/or reduce tooth staining during use of the oral sensorialproduct.

As used herein, the term “solid oral sensorial product” and “oralsensorial product” generally denotes solid oral products includingsmokeless tobacco, coffee, and/or tea, at least one phosphate containingstain inhibitor and optional additives, which can be placed in a user'smouth and enjoyed. The solid oral sensorial product may dissolve and/ordisintegrate in the mouth. Alternatively, the solid oral sensorialproduct is removed from the mouth after use. The solid oral sensorialproduct can be a chew, a tablet, an oral pouch product, moist smokelesstobacco (MST), or the like, which can be placed in the mouth and enjoyedby a user.

As used herein, the term “oral pouch product” generally denotes a pouchproduct which fits in a user's mouth and delivers a desirable taste,aroma, chemesthetic effect or combination of two or more of these forenjoyment when placed in the oral cavity and contacted with theconsumer's taste buds, olfactory receptors, or both, preferably via theconsumer's saliva. The oral pouch product contains a filling materialcomprising tobacco, coffee and/or tea and at least one phosphatecontaining stain inhibitor contained in a pouch wrapper.

As used herein, the term “oral chew” generally denotes chewable oralproducts including at least one polymer and tobacco, tea and/or coffee.The oral chew can be chewed for a period of time ranging from 1 minuteto 1 hour.

As used herein, the term “tablet” generally denotes oral productsincluding botanical powder that is pressed to form a tablet, which canbe placed in a user's mouth.

As used herein, the term “moist smokeless tobacco” (MST) generallydenotes moist tobacco material that is placed between the cheek and gumso that juices from the tobacco material can be enjoyed by the user. TheMST can be preportioned. Alternatively, a user can pinch off a portionand place in the mouth. Preferably, the MST is formed of shreds of moisttobacco material.

As used herein, the term “stain inhibitor” refers to substances capableof reducing the staining potential of tobacco and includes compoundsthat sequester, chelate or render staining compounds unsuitable forbinding to teeth and/or blocks the active mineral sites of teeth toreduce the staining potential. Preferably, the stain inhibitors arephosphate containing stain inhibitors. Suitable stain inhibitors areselected from the group consisting of sodium hexametaphosphate, calciumhexametaphosphate, tripolyphosphate, and combinations thereof. In anembodiment, other phosphates, polyphosphates and/or phosphites can alsobe included in the oral sensorial product. In the preferred embodiment,the phosphate containing stain inhibitor is sodium hexametaphosphate.

As used herein, the term “nutraceuticals” refers to any ingredient infoods that has a beneficial effect on human health. Nutraceuticalsinclude particular compounds and/or compositions isolated from naturalfood sources and genetically modified food sources.

A solid oral sensorial product including at least one phosphatecontaining stain inhibitor and methods of making the oral sensorialproduct are described herein. The solid oral sensorial product includesat least one botanical material selected from the group consisting oftobacco, tea, coffee and combinations thereof and at least one phosphatecontaining stain inhibitor. Optionally, the solid oral sensorial productcan also include additives. Stain reduction of the solid oral sensorialproduct is accomplished by adding at least one phosphate containingstain inhibitor to the solid oral sensorial product in an amountsufficient to reduce and/or prevent staining of teeth as compared tosolid oral sensorial products not including at least one phosphatecontaining stain inhibitor.

Botanical materials including tobacco, tea, and coffee include compoundsthat stain teeth. For example, tobacco includes staining compoundsconsisting of polyphenols that break down and form polyquinones havingdouble conjugate bonds and other oxidized polyphenolics with doubleconjugate bonds which give tobacco its dark color, but also causesstaining of teeth because the polyquinones and polyphenolics bondreadily to tooth pellicle so as to immobilize the stain on the toothsurface and facilitate transport of metal ions, polyquinones andpolyphenolics to the tooth crystal structure. In addition, tobaccoincludes metals, such as manganese and iron, which also act to stainteeth. In addition, since the mouth can contain too much calcium, softerirregular non-homogeneous calcium and/or glycoprotein structures whichform in the pellicle can incorporate the staining material thus creatinga brown calculus deposit on the tooth surface. The action of these andother staining compounds can be reduced by inclusion of at least onephosphate containing stain inhibitor in the solid oral sensorialproduct. Preferably, the stain inhibitor includes phosphates that canbond with polyquinones, chelate metals and thus prevent and/or reducestaining of teeth due to use of the solid oral sensorial productsincluding tobacco, tea and/or coffee. The stain inhibitor works toinhibit staining by any fully senescent plant leaf material and/orextracts thereof, which contain metal ions including manganese and/oriron.

The amount of the stain inhibitor added to the solid oral sensorialproduct can vary depending on the stain inhibitor(s) chosen. In thepreferred embodiment, the stain inhibitor is added to the solid oralsensorial product in an amount of about 25 mg to about 75 mg, morepreferably about 40 mg to about 60 mg so that the stain inhibitor isincluded in the solid oral sensorial product in an amount of about0.001% to about 10.0% by weight based on the weight of the solid oralsensorial product. The botanical material is included in the solid oralsensorial product in an amount of about 500 mg to about 5 g, morepreferably about 1 g to about 3 g. For example, about 50 mg of staininhibitor is effective for use in solid oral sensorial productsincluding up to about 5 g of botanical material.

In a preferred embodiment, the stain inhibitor can be added to the solidoral sensorial product as a powder that is mixed with the botanicalmaterial. Alternatively, the stain inhibitor can be added an aqueoussolution that is applied to the botanical material before and/or afterforming the solid oral sensorial product. In an embodiment, the solutioncan be a non-aqueous solution.

Not wishing to be bound by theory, it is believed that the staininhibitor acts in several ways to reduce and/or prevent staining ofteeth by the tobacco, coffee and/or tea contained in the solid oralsensorial product. First, teeth are constantly changing either bydissolution of the enamel or by subsequent rebuilding of the enamel.Calcium and phosphate are key to the rebuilding of teeth. While the bodyprovides calcium and phosphate, the stain inhibitor provides additionalphosphate which can aid in the rebuilding of teeth. This can be useful,since saliva can be phosphate deficient. By rebuilding the teeth, fewerdefects are available in the teeth where staining compounds can bindand/or discolor the teeth. Not wishing to be bound by theory, it isbelieved that the phosphate delivered by the solid oral sensorialproduct can help rebuild teeth during use of the solid oral sensorialproduct and also after use. Second, tobacco includes polyquinones havingdouble conjugate bonds that darken the tobacco and stain teeth. Thestain inhibitors described herein bond to the polyquinones and preventthem from binding to the teeth. Third, tobacco and other plant materialsinclude metals, such as manganese and iron, which stain teeth. The staininhibitors, such as sodium hexametaphosphate, chelate the manganese andiron to prevent staining by the metals.

In use, the stain inhibitor reduces and/or prevents discoloration ofteeth, while maintaining the color of the tobacco, tea and/or coffeematerial used in the solid oral sensorial product. Thus, the color ofthe product is not changed by addition of the stain inhibitor to theproduct, which can be advantageous because some tobacco users rate theproduct based on the color of spit during use.

In the preferred embodiment, the at least one phosphate containing staininhibitor is mixed with the botanical material, which is then used toform the solid oral sensorial product. Preferably, the stain inhibitoris mixed or incorporated with the botanical material to form a uniformmixture.

In a preferred embodiment, the botanical material is tobacco. Exemplarytobacco materials can be made of cut or ground tobacco and can includeflavorants, additives and/or humectants. Examples of suitable types oftobacco materials that may be used include, but are not limited to,flue-cured tobacco, Burley tobacco, Maryland tobacco, nicotiana rustica,Oriental tobacco, rare tobacco, specialty tobacco, reconstitutedtobacco, blends thereof and the like. In a preferred, embodiment, thetobacco material is pasteurized. In the alternative, the tobacco may befermented. Preferably, the tobacco is fully browned tobacco such as barncured Burley tobacco, Dark Air Cured or Fire Cured tobacco. Such fullybrowned tobacco has a high enzymatic production of polyquinones.

The tobacco material may be provided in any suitable form, includingshreds and/or particles of tobacco lamina, processed tobacco materials,such as volume expanded or puffed tobacco, or ground tobacco, processedtobacco stems, such as cut-rolled or cut-puffed stems, reconstitutedtobacco materials, tobacco beads, blends thereof, and the like.Genetically modified tobacco and other treated tobaccos may also beused. Also preferably, the tobacco material is smaller than about 20mesh for ease of pouching.

In another embodiment, the botanical material is tea. Tea material canbe provided in any suitable form, including, shreds and/or particles,processed teas, powders, extracts, combinations thereof and the like.The tea can be any type of tea including, without limitation, black tea,oolong tea, combinations thereof and the like.

In yet another embodiment, the botanical material is coffee. The coffeematerial can also be provided in any suitable form including whole bean,powders, extracts, and combinations thereof.

Optionally, the botanical material can include cocoa in the form ofcocoa beans, cocoa powder, extracts and combinations thereof.

In a preferred embodiment, the botanical material can also includesupplemental botanical material other than tobacco, tea and/or coffee.Suitable supplemental botanical materials include, without limitation,sugar beet fiber (Fibrex®), other vegetable fibers, herbs, spices,fruits and combinations thereof. Preferably, the supplemental botanicalmaterial is included in an amount of about 5% to about 45% by weightbased on the weight of the botanical material. Even more preferably, thesupplemental botanical material is included in an amount of about 10% toabout 40% by weight based on the weight of the botanical material. Theseranges for inclusion of the supplemental botanical material may be evenfurther configured as follows: (a) about 20% to about 40% or (b) about25% to about 35%.

In another embodiment, additives can also be added to the solid oralsensorial product. Suitable additives include, without limitation,humectants, flavorants, vitamins, minerals, nutraceuticals, energizingagents, soothing agents, sweeteners, coloring agents, amino acids,antioxidants, preservatives, acidity regulators and/or combinationsthereof.

Humectants can also be added to the solid oral sensorial product to helpmaintain the moisture levels in the oral sensorial product. Preferably,the humectant, when included, is added to the botanical material.Examples of humectants that can be used include, without limitation,glycerol and propylene glycol. It is noted that the humectants can alsobe provided for a preservative effect, as the water activity of thesolid oral sensorial product can be decreased with inclusion of ahumectant, thus reducing opportunity for growth of micro-organisms.Additionally, humectants can be used to provide a higher moisture feelto a drier botanical component.

Suitable flavorants include any flavorants commonly used in foods,confections, smokeless tobacco products, tobacco articles, and/or otheroral products. Exemplary flavorants include, but are not limited to,berry flavors such as pomegranate, acai, raspberry, blueberry,strawberry, boysenberry, and/or cranberry. Other suitable flavorantsinclude, without limitation, any natural or synthetic flavor or aroma,such as menthol, peppermint, spearmint, wintergreen, bourbon, scotch,whiskey, cognac, hydrangea, lavender, chocolate, licorice, citrus andfruit flavors, such as apple, peach, pear, cherry, plum, orange, lime,grape, and grapefruit, gamma octalactone, vanillin, ethyl vanillin,breath freshener flavors, butter, rum, coconut, almond, pecan, walnut,hazelnut, French vanilla, macadamia, sugar cane, maple, cassis, caramel,banana, malt, espresso, kahlua, white chocolate, spice flavors such ascinnamon, clove, cilantro, basil, oregano, garlic, mustard, nutmeg,rosemary, thyme, tarragon, dill, sage, anise, and fennel, methylsalicylate, linalool, jasmine, coffee, olive oil, sesame oil, sunfloweroil, bergamot oil, geranium oil, peanut oil, lemon oil, ginger oil,balsamic vinegar, rice wine vinegar and red wine vinegar. Preferably,the flavorants are added to the solid oral sensorial product in anamount of about 0.1% to about 10% by weight based on the weight of thesolid oral sensorial product. More preferably, the flavorants are addedto the solid oral sensorial product in an amount of about 1% to about 5%by weight based on the weight of the solid oral sensorial product.

Preferably, the flavorants can be applied to the botanical material byspraying, coating, immersing, embossing, and/or dispersing theflavorants into or onto the botanical material. In an embodiment, theflavorants are added in the form of spray dried flavorants, essentialoils, encapsulated flavorants, coacervated flavorants, colloidalencapsulated flavorants, suspensions, and/or solutions.

When the flavorants are encapsulated, the flavorants can also beprovided by controlled release mechanisms such as pH change, heatactivation, or mechanical activation through manipulating or sucking. Inaddition, flavorant capsules can have encapsulating coatings of variousthicknesses so that the flavorants are released at varying rates toprovide continuous or different flavor throughout use of the oralsensorial product.

In an embodiment, suitable sweeteners include, without limitation,monosaccharides, disaccharides, and polysaccharides, xylose, ribose,sucrose, maltose, mannitol, sorbitol, xylitol, fructose, glucose,mannose, sucralose, and combinations thereof. In an embodiment, thesweeteners can include non-carbohydrate sweeteners, such as aspartame,neotame, and saccharine. The amount of sweetener added to the oralsensorial product can vary based on the sweetener and/or combination ofsweeteners used. For example, sucralose may be added to the oralsensorial product in an amount of about 0.1% to about 3% by weight basedon the weight of the solid oral sensorial product. More preferably,sucralose may be added to the oral sensorial product in an amount ofabout 0.5% to about 1.5% by weight based on the weight of the solid oralsensorial product. Also for example, sugar can be added in an amount ofabout 5% to about 25% by weight based on the weight of the solid oralsensorial product. More preferably, sugar is added in an amount of about10% to about 20% by weight based on the weight of the solid oralsensorial product.

Soothing agents can be included to provide a soothing sensation to thethroat and oral cavity. Suitable soothing agents include, withoutlimitation, chamomile, lavender, jasmine, and the like.

Suitable energizing ingredients include, without limitation, caffeine,taurine, and guarana.

Suitable vitamins include, without limitation, vitamin A (retinol),vitamin D (cholecalciferol), vitamin E group, vitamin K group(phylloquinones and menaquinones), thiamine (vitamin B1), riboflavin(vitamin B2), niacin, niacinamide, pyridoxine (vitamin B6 group), folicacid, choline, inositol, vitamin B12 (cobalamins), PABA(para-aminobezoic acid), biotin, vitamin C (ascorbic acid), and mixturesthereof. The amount of vitamins incorporated into a pouch product can bevaried according to the type of vitamin and the intended user. Forexample, the amount of vitamins may be formulated to include an amountless than or equal to the recommendations of the United StatesDepartment of Agriculture Recommended Daily Allowances.

Suitable nutraceuticals include, without limitation, variousphytonutrients derived from natural plants and genetically engineeredplants.

Suitable minerals include, without limitation, calcium, magnesium,phosphorus, iron, zinc, iodine, selenium, potassium, copper, manganese,molybdenum, chromium, and mixtures thereof. The amount of mineralsincorporated into the pouch product can be varied according to the typeof vitamin and the intended user. For example, the amount of mineralsmay be formulated to include an amount less than or equal to therecommendations of the United States Department of AgricultureRecommended Daily Allowances.

Suitable amino acids include, without limitation, the eight essentialamino acids that cannot be biosynthetically produced in humans,including valine, leucine, isoleucine, lysine, threonine, tryptophan,methionine, and phenylalanine. Examples of suitable amino acids includethe non-essential amino acids including alanine, arginine, asparagine,aspartic acid, cysteine, glutamic acid, glutamine, glycine, histidine,proline, serine, and tyrosine.

In another embodiment, the oral sensorial product can include variousactive agents having antioxidant properties that can delay the ageingprocess. For example, the active ingredients that can be extracted fromGinkgo biloba include flavonoid glycosides (“ginkgoflavonoids”), such as(iso) quercitin, kaempferol, kaempferol-3-rhamnosides, isorhamnetin,luteolin, luteolin glycosides, sitosterol glycosides, and hexacyclicterpene lactones, referred to as “ginkgolides” or “bilobalides.” Theactive ingredients that can be extracted from Camellia sinensis, such asgreen tea, include various “tea tannins,” such as epicatechol,epigallocatechol, epigallocatechol gallate, epigallocatechol gallate,theaflavin, theaflavin monogallate A or B, and theaflavin digallate. Theactive ingredients that can be extracted from Vaccinium myrtillus, suchas blueberry, include at least 15 different anthocyanosides, such asdelphinidin, anthocyanosides, myrtin, epimyrtin, phenolic acids,glycosides, quercitrin, isoquercitrin, and hyperoside. The activeingredients that can be extracted from Vinis vitifera, such as grapes,include polyphenols, catechols, quercitrins, and resveratrols. Theactive ingredients that can be extracted from Olea europensis, such asthe leaves of olive trees, include oleuropein. Many active ingredientsidentified from these and other plant sources associated with theneutralization of free radicals and useful for delaying the ageingprocess are contemplated. The active ingredients of Trifolium pratense,such as purple clovers (i.e., common purple trefoils), includeisoflavones or isoflavone glucosides, daidzein, genestein,formononentin, biochanin A, ononin, and sissostrin. The health-promotingproperties of compounds derived from Panax, a genus that includesGinseng, are well-established. These and other botanicals, botanicalextracts, and bioactive compounds are contemplated.

Such botanical extracts can be prepared by various methods known in theart, including maceration, remaceration, digestion, agitationmaceration, vortex extraction, ultrasonic extraction, countercurrentextraction, percolation, repercolation, evacolation, diacolation, andsolid/liquid extraction under continuous reflux. Other antioxidantsknown in the art are also contemplated.

Suitable preservatives for inclusion in the solid oral sensorial productinclude, without limitation, methyl paraben, propyl paraben, sodiumpropionate, potassium sorbate, sodium benzoate and the like.

Suitable acidity regulators for inclusion in the solid oral sensorialproduct include, without limitation, sodium carbonate, potassiumcarbonate, calcium carbonate and combinations thereof. Preferably, theacidity regulator is added in an amount sufficient to form an oralsensorial product having a pH ranging from about 6 to about 8.5. Morepreferably, the acidity regulator is added in an amount sufficient toform a solid oral sensorial product having a pH ranging from about 7 toabout 8.

In a preferred embodiment, the solid oral sensorial product is sized andconfigured to fit comfortably in a user's mouth, preferably between thecheek and gum. A user can suck, chew, or otherwise orally manipulate theoral sensorial product to release the flavors contained therein.

Preferably, the solid oral sensorial product weighs about 0.1 g to about5.5 g. These ranges for weight can be further restricted to (a) about0.1 g to about 1.0 g, (b) about 1.0 g to about 2.0 g, (c) about 2.0 g toabout 3.0 g, (d) about 3.0 g to about 4.0 g or (e) about 4.0 g to about5.0 g. Also preferably, the oral sensorial product is about 0.25 inch toabout 2.0 inches in width, about 0.25 inch to about 2.0 inches inlength, and about 0.05 inch to about 2.0 inches thick. In an embodiment,the solid oral sensorial product is about 0.1 inch to about 2.0 inchesin width, about 0.1 inch to about 2.0 inches in length and about 0.05inch to about 1.0 inch thick.

The solid oral sensorial product may have a square, rectangular,quadrilateral, circular, moon, crescent, or oblong shape. The solid oralsensorial product can also be shaped like a half-moon or D-shape, or cantake other shapes, including, without limitation oval, pouch-shape,rod-shape, cylindrical, tea leaf, tear drop, or hourglass shapes. Insome embodiments, the shape can be similar to a ravioli or pillow shape.Other shapes may be utilized so long as the shapes fit comfortably anddiscreetly in a user's mouth.

Preferably, sharp corners are avoided as sharp corners may lead to oraldiscomfort. When the solid oral sensorial product is a pouch product,the web 12 (shown in FIG. 1) is sealed around one or more edges tocontain the filling material 22 within the web 12.

The solid oral sensorial product can preferably deliver a plurality offlavorants to the user for a period of about 1 minute to about 3 hours.These ranges for flavor delivery can be further restricted to (a) about5 minutes to about 75 minutes, (b) about 10 minutes to about 70 minutes,(c) about 15 minutes to about 65 minutes, (d) about 20 minutes to about60 minutes, (e) about 25 minutes to about 55 minutes or (f) about 30minutes to about 50 minutes. Preferably, the at least one hydrocolloidslows the release of tobacco flavors and juices from the oral sensorialproduct during use. Preferably, the solid oral sensorial product isdiscarded after a single use.

In an embodiment, the solid oral sensorial product is an oral pouchproduct including at least one phosphate containing stain inhibitor, atleast one botanical material and a pouch wrapper. As described hereinand illustrated in FIG. 1, an oral tobacco pouch product 10 comprises apouch wrapper formed by a web 12 and a filling material 22 including theat least one phosphate containing stain inhibitor, the at least onebotanical material and optional additives (shown in FIGS. 2 and 3)contained within the web 12. The oral tobacco pouch product 10 isdesigned to be placed in the mouth, preferably between the cheek andgum, for oral enjoyment.

As shown in FIGS. 1 and 2, the web 12 comprises an outer web 20 that isformed of a permeable or semi-permeable material, such that saliva canpass through the outer web 20 to the interior of the pouch product 10,and the flavors and juices from the filling material 22 contained withinthe interior of the pouch product 10 can be drawn out of the pouch andinto the user's mouth.

In a preferred embodiment, outer web 20 comprises paper suitable fororal pouch products commonly referred to as “snus” or snuff. Forexample, the web can be formed of a cellulose fiber material, such astea bag material or materials typically used to form snus pouches.Desirably, the outer web 20 of the porous pouch wrapper 12 is made froma material suitable for contact with food, such as materials used inpackaging or handling foods. Preferred porous materials include, but arenot limited to, films, gelatin, food casings, carrageenan, biopolymers,fabric (woven or non-woven), and/or paper such as filter paper, papersused to construct tea bags, coffee filters, and the like. Preferably,the material used to form the web 20 has a neutral or pleasant taste oraroma. Preferably, the material used to form the web 20 is selected tohave desired properties of stain resistance, water permeability and/orporosity, and/or water insolubility.

Additionally, the materials used to form the outer web 20 can beprovided with predetermined levels for basis weight and/or wet strengthin order to reduce occurrence of breakage of the pouch wrapper 12 duringmanufacturing operations, storage and use. For example, an outer web 20can be provided with a basis weight of about 5 to about 25 g/m², such as5-10, 10-15, 15-20, or 20-25 grams/meters² (g/m²) depending upon thefinal usage requirements, and/or a wet tensile cross-direction (CD)strength of about 15 to about 75 N/m, such as 15-30, 30-45, 45-60, or60-75 Newtons/meter (N/m) depending upon the final usage requirements.One exemplary material is a tea bag material with a basis weight ofabout 16.5 g/m² with a wet tensile CD strength of 68 N/m.

It is also noted that the thickness of the outer web 20 can be varied toachieve desired levels of solubility through the pouch wrapper 12. Forexample, the paper can be about 0.1 mm to about 0.125 mm thick or about0.07 mm to about 0.08 mm thick.

In a preferred embodiment, the web 12 maintains sufficient structuralintegrity during the time period that the web 12 is used so that thefilling material 22 is retained therein. In an embodiment, flavorantsmay be added to the web 12 to deliver additional flavor to the user.

Preferably, as shown in FIGS. 2, 3 and 4, the filling material 22comprises at least one botanical material selected from the groupconsisting of tobacco, tea, coffee and combinations thereof, at leastone phosphate containing stain inhibitor and optional additives.Preferably, the filling material 22 has a moisture content of about 5%to about 50%. More preferably, the filling material 22 has a moisturecontent of about 12% to about 25%. Even more preferably, the fillingmaterial 22 has a moisture content of about 15% to about 20%.

For example, in one embodiment, the oral tobacco pouch product 10 cancomprise a web containing about 5 g tobacco material, about 50 mg sodiumhexametaphosphate, peppermint oil, and sugar beet fiber. In otherembodiments, the oral tobacco pouch product 10 can comprise a webcontaining tobacco material, about 50 mg tripolyphosphate and peppermintoil.

As shown in FIG. 1, in one embodiment, the oral tobacco pouch product 10comprises a longitudinal seam 70. The longitudinal seam 70 can compriseoverlapping sections of the outer web 20. Preferably, the oral tobaccopouch product 10 also includes at least one transverse seam 14. Thetransverse seams 14 can be formed such that the inner surface of theouter web 20 of the pouch wrapper 12 another section of the innersurface of the outer web 20 to form the transverse seam 14 (shown inFIG. 2).

As shown in FIG. 3, the web 12 may comprise an inner web 18 and an outerweb 20. In the preferred embodiment, the inner web 18 can be made of thesame materials as the outer web 20. In other embodiments, the inner web18 can be made of a different material than the outer web 20. In anotherpreferred embodiment, the inner web 18 reduces the tendency of thefilling material 22 to discolor (stain) the outer web 20. The inner web18 reduces staining of the outer web 20 by reducing the opportunity formoisture from the filling material 22 or its additives to reach theouter web 20 prior to use. The inner web 18 also allows the moisturecontent and other constituents of the filling material 22 to bemaintained in its original (fresh) condition until use.

With reference to FIG. 4, the web 12 may comprise an outer web 20, aninner web 18, and a coating 16 applied to an outer surface 24 of theouter web 20 to form a coated web. Preferably, the coating 16 alsoincludes at least one phosphate containing stain inhibitor so as toprovide phosphates to the user's mouth upon placement of the oralproduct therein. In a further embodiment, the coating can releaseflavorants or other ingredients to the user's mouth when in contact withsaliva.

With reference to FIG. 5, the web 12 may comprise an outer web 20 and acoating 16 applied to an outer surface 24 of the outer web 20. A fillingmaterial 22 is contained within the outer web 20.

Preferably, the coating 16 includes at least one flavorant and/or otheradditives, such that the coating 16 rapidly releases at least oneflavorant and/or other additives, such as sweeteners, when inserted intoan oral cavity. In the preferred embodiment, the coating 16 alsoincludes at least one phosphate containing stain inhibitor.Additionally, the coating 16, the outer web 20 and/or the inner web 18can include humectants that soften the web 12 during use, such that theweb 12 is comfortable in the mouth of a user.

In one embodiment, the coating 16 comprises at least one polymer, anegligible amount of water and at least one flavorant. In anotherembodiments, the coating 16 comprises at least one flavorant, at leastone phosphate containing stain inhibitor and at least one sweetener. Inan embodiment, the coating 16 can also include additives, such assweeteners and/or humectants. In other embodiments, the additivesdescribed below can also be included in the coating 16.

In one embodiment, the coating 16 is water-soluble, such that thecoating 16 rapidly dissolves and releases one or more flavors and/or theat least one phosphate containing stain inhibitor when placed in auser's mouth. In another embodiment, the coating 16 is water insoluble.In an embodiment, the coating 16 may include a cross-linked polymer. Theamount of cross-linking can be varied to alter the rate of dissolutionof the coating 16. Preferably, the viscosity of the coating 16 prior toapplication is about 600 cps to about 6,000 cps, but may be higher oflower depending on the coating formulation and/or method of applicationto the inner paper layer.

The coating 16 can include synthetic and/or natural polymers. Exemplarypolymers include, without limitation, hydrocolloids, polysaccharides,food proteins, and the like. The polymers can be cross-linkable ornon-cross-linkable or combinations thereof.

Suitable non-chemically-cross-linkable polymers include, withoutlimitation, starch and starch derivatives, such as modified starch,dextrin, gums, such as gum arabic, guar gum, xanthan gum, locust beangum, curdlan gum, gellan gum, fenugreek derivative gums, pullulan,chitosan, chitin, cellulose and cellulose derivatives, syntheticpolymers, such as polyvinyl alcohol, polylactide, polyethylene glycol,polyvinylpyrrolidone, or polyvinylacetate, proteins, such as gelatin,zein, soy protein, rice protein, and whey protein, and soluble orinsoluble vegetable fiber.

Suitable chemically cross-linkable polymers include, without limitation,alginate, pectin, carrageenan, and modified polysaccharides withcross-linkable functional groups.

When a cross-linking agent is used, the cross-linking agent is apolyvalent metal salt, more particularly, a monovalent metal ion salt orbivalent metal ion salt. While, both monovalent and bivalent metal ionsalts may be used, a bivalent metal ion salt is particularly suitablefor crosslinking certain polysaccharides, such as pectins. Suitablecross-linking agents include, without limitation, calcium lactate,calcium chloride, calcium lactobionate, tricalcium phosphate, calciumglycerophosphate, calcium hexametaphosphate, calcium acetate, calciumcarbonate, calcium bicarbonate, calcium citrate, calcium gluconate,sodium chloride, sodium lactate, sodium acetate, sodium carbonate,sodium bicarbonate, sodium citrate, sodium gluconate, potassiumchloride, potassium lactate, potassium acetate, potassium carbonate,potassium bicarbonate, potassium citrate, potassium gluconate andcombinations of these.

The coating 16 can include encapsulated flavorants in the form of beadsand/or microcapsules embedded therein. The beads and/or microcapsulescan contain controlled release flavorants and/or other additives, suchas sweeteners, humectants and the like.

The coating 16 preferably dissolves in about 0.1 second to about 30seconds. These ranges for coating dissolution may be even furtherrestricted to (a) about 1 second to about 25 seconds, (b) about 2seconds to about 20 seconds, (c) about 3 seconds to about 15 seconds or(d) about 4 seconds to about 10 seconds after introduction into the oralcavity.

Preferably, the coating 16 is applied to a first side 24 of the outerweb 20 as a solution, suspension and/or emulsion. For example, thedesired ingredients of the coating 16 can be mixed to form a solution,which is then transferred to the first side 24 of the outer web 20 whichpreferably has a heat sealable adhesive layer on the opposite side. Inan embodiment, the outer web 20 includes an adhesive layer on a surfacefacing the inner web 18. Suitable methods for applying the coating 16 tothe first side 24 of the outer web 20 include spray, slot die and/orgravure application methods.

In a preferred embodiment, the coating 16 is added in an amount of about1 g/m² to about 50 g/m² on a dry weight basis to the inner web and thecoating, when dried, can have a moisture content of about 5% to about8%.

To form the filling material, the tobacco material, at least onephosphate containing stain inhibitor, optional additives and optionalsupplemental botanical material are mixed to form a substantiallyuniform filling material.

Oral tobacco pouch products 10 are continuously formed by introductionof predetermined amounts of the filling material 22 into the tubularform above a transverse seam, formation of an upper transverse seamabove the filling and cutting the tubular formation at locations alongthe length of the tubular formation to form individual pouches.

Sealing may be accomplished by any suitable sealing method, such as, forexample, adhesive or by mutual sealing. Mutual sealing may be thermal orsonic. Preferably, sealing is accomplished by thermal sealing.Preferably, the inner web is paper with a flavor coating on one side andis sized to avoid becoming part of the longitudinal seam.

As shown in FIG. 7, the solid oral sensorial product can be a chew 200including at least one botanical material, at least one phosphatecontaining stain inhibitor and optional additives. The chew can alsoinclude optional polymers.

As shown in FIG. 8, the solid oral sensorial product can be a tablet 300including botanical powder and at least one phosphate containing staininhibitor. The tablet can be formed by compressing the mixture ofbotanical powder and stain inhibitor. Preferably, the tablet has adiameter of about 0.5 cm to about 2.0 cm, and can be placed in a user'smouth.

The solid oral sensorial products described herein provide reducedstaining of teeth as compared to solid oral sensorial products notincluding the phosphate containing stain inhibitors as described herein.

To determine the effectiveness of the phosphate containing staininhibitor on oral sensorial products including tea, a test was performedto simulate 6 months of use of the oral sensorial products. About 187.5mL artificial saliva and 75 pouches containing 5.0 g tea were placed ina bag in a water bath at 100° F. for 3 minutes. The artificial salivawas formed as part of a 1000 mL batch including 4.20 g sodiumbicarbonate, 0.50 g sodium chloride and 0.20 g potassium carbonate. Thebag was removed and rolled for about 2 minutes and then returned to thewater bath for 10 minutes. This process was repeated four more times(five total). The pouches were then removed from the bag and 50 mL ofthe extract was placed in a 250 mL crystallization beaker. Cow's teethwere then immersed in the 50 mL of extract, the beaker was covered withpolypropylene wrap, and the teeth were soaked for 7 minutes at about100° F. The teeth were removed from the beaker and rinsed with reverseosmosis water for about 5 seconds. The front enamel of each tooth wasbrushed with 1 g of Crest® Cavity Protection toothpaste for 30 seconds,rinsed with reverse osmosis water and covered to prevent exposure tolight. This regime was repeated 4 additional times (5 total). A secondextract was made using pouches including 5.0 g tea and 50 mg sodiumhexametaphosphate. A second set of cow's teeth were soaked in theextract 5 times as described above. The Cow's teeth exposed to sodiumhexametaphosphate and tea 100, as shown in FIG. 9, are noticeablylighter in color when compared to cow's teeth exposed to oral pouchproducts including tea alone 110.

To determine the effectiveness of the phosphate containing staininhibitor on solid oral sensorial products including tobacco, 187.5 mLartificial saliva and 75 pouches containing 5.0 g Burley tobacco wereplaced in a bag in a water bath at 100° F. for 3 minutes. The artificialsaliva was formed as part of a 1000 mL batch including 4.20 g sodiumbicarbonate, 0.50 g sodium chloride and 0.20 g potassium carbonate. Thebag was removed and rolled for about 2 minutes and then returned to thewater bath for 10 minutes. This process was repeated four more times(five total). The pouches were then removed from the bag and 50 mL ofthe Burley tobacco extract was placed in a 250 mL crystallizationbeaker. Cow's teeth were then immersed in the 50 mL of extract, thebeaker was covered with polypropylene wrap, and the teeth were soakedfor 7 minutes at about 100° F. The teeth were removed from the beakerand rinsed with reverse osmosis water for about 5 seconds. The frontenamel of each tooth was brushed with 1 g of Crest® Cavity Protectiontoothpaste for 30 seconds, rinsed with reverse osmosis water and coveredto prevent exposure to light. This regime was repeated 4 additionaltimes (5 total). A second extract was made using pouches including 5.0 gBurley tobacco and 50 mg sodium hexametaphosphate. A second set of cow'steeth were soaked in the Burley tobacco and sodium hexametaphosphateextract 5 times as described above. As shown FIG. 10, a cow's tooth wassoaked in the Burley tobacco extract 140 is visibly darker than a cow'stooth not exposed to tobacco 120 and the cow's tooth soaked extractprepared from 50 mg of sodium hexametaphosphate and 5 g of tobacco 130.

As shown in FIG. 11, hydroxyapatite (HAP) powder, which is simulatedtooth material, that is first washed in sodium hexametaphosphate andthen soaked in Burley tobacco extract 170 is visibly whiter than HAPpowder soaked in Burley tobacco extract 160 or HAP powder that is firstwashed in dibasic sodium phosphate and then soaked in Burley tobaccoextract 150.

To demonstrate the effect of sodium hexametaphosphate on solid oralsensorial products including tea, a first extract was formed by soaking5.0 g of tea and 50 mg sodium hexametaphosphate in 100 mL water at roomtemperature for about 1 hour. A second extract was formed by soaking 5.0g of tea in 100 mL water at room temperature for about 1 hour. Eachextract was then filtered through #2 Watman filter paper. Approximately152 mg of hydroxyapatite powder was placed in the bottom of each of twocentrifuge vials. 14 mL of the first extract was placed in one vial and14 mL of the second extract was placed in the second vial. As shown inFIG. 12, HAP powder that is soaked in the extract including tea andsodium hexametaphosphate 180 is visibly whiter than HAP powder that issoaked in the extract containing tea alone 190.

To determine the effect of various amount of sodium hexametaphosphate,5.0 grams of Burley tobacco was soaked in 100 mL water at roomtemperature for 1 hour to form a first extract. A second extract wasformed by soaking 5.0 grams of Burley tobacco and 25.080 g sodiumhexametaphosphate in 100 mL water at room temperature for 1 hour. Athird extract was formed by soaking 5.0 grams of Burley tobacco and0.252 g sodium hexametaphosphate in 100 mL water at room temperature for1 hour. A fourth extract was formed by soaking 5.0 grams of Burleytobacco and 0.047 g sodium hexametaphosphate in 100 mL water at roomtemperature for 1 hour. Each extract was then filtered through #2 Watmanfilter paper. Approximately 152 g of hydroxyapatite powder was placed inthe bottom of each of four centrifuge vials. 14 mL of the first extractwas placed in the first vial, 14 mL of the second extract was placed inthe second vial, 14 mL of the third extract was placed in the third vialand 14 mL of the fourth extract was placed in the fourth vial. Thepowder in each vial was allowed to soak for about 1 hour with agitationand then the powder was decanted, washed in distilled water at leastthree times and decanted each time. As shown in FIG. 13, the powdersoaked in the first extract 210 is visibly darker than the powderssoaked in extracts including sodium hexametaphosphate 220, 230 and 240.Powders soaked in extracts including larger amounts of sodiumhexametaphosphate are lighter in color than those soaked in extractsincluding smaller amounts of sodium hexametaphosphate.

In this specification, the word “about” is often used in connection withnumerical values to indicate that mathematical precision of such valuesis not intended. Accordingly, it is intended that where “about” is usedwith a numerical value, a tolerance of 10% is contemplated for thatnumerical value. In addition, the use of geometric terms is intended toinclude not only the precise geometric shapes, but also similargeometric shapes that may, for example, have rounded or chamferedcorners, non-linear edges, and similar departures from strictgeometrical definitions.

While the foregoing describes in detail an oral tobacco pouch productwith reference to a specific embodiment thereof, it will be apparent toone skilled in the art that various changes and modificationsequivalents to the oral tobacco pouch product and process steps may beemployed, which do not materially depart from the spirit and scope ofthe invention. The teachings address how certain consumers havepreferences against certain tobacco flavor components (notes) and theuse of at least one hydrocolloid to abate such components.

We claim:
 1. A solid oral sensorial product comprising a pouch wrapper having a coating thereon; the coating including at least one phosphate containing stain inhibitor in an amount of about 0.001% to about 10.0% by weight based on the weight of the solid oral sensorial product; at least one solid comprising tobacco.
 2. The solid oral sensorial product of claim 1, wherein the phosphate containing stain inhibitor is selected from the group consisting of sodium hexametaphosphate, calcium hexametaphosphate, tripolyphosphate, and combinations thereof.
 3. The solid oral sensorial product of claim 1, wherein the solid oral sensorial product contains about 25 mg to about 75 mg of the phosphate containing stain inhibitor.
 4. The solid oral sensorial product of claim 3, wherein the solid oral sensorial product contains about 40 mg to about 60 mg of the phosphate containing stain inhibitor.
 5. The solid oral sensorial product of claim 1, wherein the solid oral sensorial product weighs about 0.5 g to about 5.5 g.
 6. The solid oral sensorial product of claim 1, wherein the oral pouch product comprises a filling material including at least one additional phosphate containing stain inhibitor and the at least one botanical material contained in the pouch wrapper.
 7. The solid oral sensorial product of claim 1, wherein the solid oral sensorial product contains about 0.5 g to about 5.0 g of botanical material.
 8. The solid oral sensorial product of claim 1, wherein the phosphate containing stain inhibitor is sodium hexametaphosphate and the botanical material is tobacco.
 9. The solid oral sensorial product of claim 1, wherein the coating comprises the at least one phosphate containing stain inhibitor in an amount effective to reduce staining of teeth.
 10. The solid oral sensorial product of claim 1, further comprising an acidity regulator in an amount sufficient to provide the solid oral sensorial product with a pH of about 6 to about 8.5.
 11. The solid oral sensorial product of claim 1, wherein the solid oral sensorial product includes tobacco and the stain inhibitor chelates manganese and iron while maintaining the color of the tobacco.
 12. The solid oral sensorial product of claim 1, comprising a tobacco filling in the pouch wrapper, wherein the tobacco filling includes at least one additional phosphate containing stain inhibitor and tobacco particles, and the tobacco filling has a moisture content of 5% to 50%.
 13. The solid oral sensorial product of claim 12, further comprising a flavorant in the coating on the pouch wrapper. 